Goat Cheese Pasta Asparagus Yum Recipes

PASTA WITH ASPARAGUS, GOAT CHEESE, AND LEMON

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, for 9 minutes. Add asparagus to the pot. Continue cooking until spaghetti is tender yet firm to the bite, about 3 minutes. Drain spaghetti and asparagus, reserving some cooking water.
• Combine goat cheese, olive oil, basil, and lemon zest in a large bowl. Add hot spaghetti, asparagus, and 2 tablespoons of cooking water; mix well. Season with lemon juice, salt, and pepper. Serve with Parmesan cheese sprinkled on top.

HAM, ASPARAGUS, AND GOAT CHEESE STRATA

Steps:

• Preheat oven to 300 degrees F. Lightly butter the inside of a 3-quart casserole dish. Set aside.
• Heat a medium saute pan over medium-high heat; add butter, olive oil, and onion. Saute for 3 to 4 minutes until translucent, then add the ham. Saute for 1 minute, add the asparagus, and cook for 30 seconds more. Remove from heat and cool.
• In a medium bowl, beat eggs well and then whisk in milk, smoked paprika, Dijon mustard, kosher salt, and cayenne pepper. Place the challah pieces in a large bowl and add the egg mixture. Let the mixture sit for 10 minutes, tossing occasionally.
• Put 1/2 of the mixture in the bottom of the prepared casserole dish. Top with 1/2 of the asparagus-ham mixture, 1/2 of the Cheddar cheese, and all of the goat cheese. Cover with the rest of the bread mixture, asparagus-ham mixture, and cheese.
• Bake in the preheated oven for about 45 minutes or until the internal temperature reads 165 degrees F. Let rest for 15 minutes before serving.

PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
• While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
• In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

PASTA WITH ONION, BACON, AND GOAT CHEESE

Steps:

• Cook pasta. Drain, reserving 2 cups pasta water; return pasta to pot.
• Meanwhile, cook bacon in large skillet over medium, turning, until browned, 5 to 7 minutes; remove to a paper-towel-lined plate.
• Add onions, garlic, and thyme to fat in skillet; season with salt and pepper. Cover; cook, stirring occasionally, until onions begin to brown, about 15 minutes. Uncover; cook until golden brown, 5 to 10 minutes more.
• Crumble goat cheese over pasta; add onion mixture and 1 cup reserved pasta water. Season with salt and pepper. Toss, adding more pasta water as desired. Serve immediately, sprinkled with bacon and more thyme.

GOAT CHEESE + PASTA + ASPARAGUS = YUM!

Steps:

• Cook your pasta in a large pot of until it is almost tender. Add asparagus and cook until firm-tender, 2-3 minutes. Drain both pasta and asparagus together, reserving one cup of pasta water.
• Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it inches.
• Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season genersously with salt, lemon pepper, and parmesan.

SHRIMP. TOMATO AND GOAT CHEESE PASTA

Steps:

• Cut shrimp in half lengthwise.
• Cover and microwave about 1 minute just until shrimp turn pink.
• Set aside.
• NOTE: As you work, divide the ingredients evenly between two bowls.
• Place cooked pasta in two bowls; add oregano, Italian seasoning, and crushed red pepper flakes.
• Top with goat cheese cut into pieces.
• Cover, and microwave each bowl about 45 sec.
• on high until pasta is hot and cheese is melted.
• Immediately add lemon juice and stir to mix well, making a creamy sauce.
• Top with diced onion, diced tomato, and cooked shrimp.
• NOTE: If cooking for 4, double recipe ingredients.
• Serve with a green salad and crusty Sourdough bread.

TOMATO GOAT CHEESE PASTA

Steps:

• Boil a salted pot of water for your pasta. Cook it al dente according to package directions.
• In a medium saucepan, sauté the onion in the olive oil for 5-7 minutes over medium heat (ok if it lightly browns).
• Stir in the garlic and cook for 30 seconds.
• Add in the crushed tomatoes, Italian seasoning, and red pepper flakes (leave them out if you don't want any heat). Reduce the heat and simmer the sauce gently for about 10 minutes.
• Stir in the goat's cheese and basil (the cheese should melt right in and make the sauce creamy). If you're at all unsure about the taste of goat cheese, add it in gradually and taste as you go. Season with salt & pepper as needed. Serve with the drained pasta (add a splash of the pasta water if you want to thin the sauce out) and freshly grated parmesan cheese if desired.